How to Make Spicy Braised Pig's Hooves
Heat water in a pot and add the sliced pig's feet.Add the pig's feet segments, and boil over high heat for 5 minutes. Remove the pig's feet segments from the pot, let them cool down, and rinse with clean water before setting aside.
.Soak the peanuts in water for an hour. Prepare seasonings: dried chili paste pieces, aged ginger slices, cut scallions, garlic slices, star anise (2), cinnamon bark (1 piece), Chinese bay leaves (2 pieces), and Szechuan pepper (5 grams).
.Pour a small amount of oil into the pot and stir-fry the sugar until it turns golden yellow. Stir-fry the washed pig's feet segments over low heat until they are evenly coated with the caramel color.Add the chili segment, scallion segment, ginger slice, garlic slice, star anise (2 pieces), cinnamon bark (1 piece), Chinese bay leaf (2 pieces), and Szechuan pepper (5 grams)..Stir-fry until fragrant, then add enough water to cover the ingredients. Boil over high heat, then transfer the pig's feet along with the broth into a sandpot.
Add the pre-soaked peanuts, season with an appropriate amount of salt and cooking wine. Cook on low heat for 1 hour and 30 minutes until the sauce thickens before serving.
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Cooking tip: 1. It is recommended to use rock sugar when caramelizing, stir-fry over low heat to prevent burning, stop stir-frying once it turns golden yellow;2. It is suggested to choose front pig's feet, as they have more meat and smaller bones; ensure the pig's feet are without removed tendons..
Clean the pig's feet, blanch them in boiling water until the skin swells, then use tweezers to remove the hair for efficiency.
.3. For braised dishes, always add enough water at once and do not add more during cooking; 4. If you don't like chili, you can omit it.
Cooking tip 1: Use rock sugar for caramelization; use low heat to prevent burning, stop when the sugar turns golden.
2: Prefer front legs of pig for the trotters as they have more meat and smaller bones, ideally without removed tendons. Clean the trotters, boil them in water until the skin swells, then remove the hair using tweezers for efficiency.
Cooking tip 3: Add all the water at once when braising to avoid adding more later.
If you do not eat chili peppers, skip this step.
